Hands-on time: 15 min. Total time: 35 min.

1/4 cup (1 ounce) grated fresh pecorino Romano cheese
1/4 cup canola mayonnaise
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
2 garlic cloves, minced
1 (15-ounce) can organic white beans, rinsed and drained
1 (14-ounce) can baby artichoke hearts, drained and quartered
1 (9-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
Cooking spray
1/2 cup (2 ounces) shredded part-skim mozzarella cheese

Preheat oven to 350.

Place Romano cheese, 1/4 cup mayonnaise, 1 teaspoon lemon juice, salt, black pepper, red pepper, minced garlic, and white beans in a food processor, and process until smooth, Spoon into a medium bowl. Stir in the artichokes and spinach. Spoon the mixture into a 1-quart glass or ceramic baking dish coated with cooking spray.

Sprinkle with 1/2 cup mozzarella. Bake at 350 degrees for 20 minutes or until bubbly and brown.

Yield: 12 servings (serving size: 1/4 cup) CALORIES 87, FAT 5.4g (sat 1.4g. mono 2.3g, poly 1g), PROTEIN 3.7g, CARB 4.9g, FIBER 1g, CHOL 6mg, IRON 0.7mg, SODIUM 232mg, CALC 91mg

Cooking Light, April 2011, Page 178

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